Legal Blind Home Chef in Toronto has a new, inclusive cooking show – Toronto

Try rubbing your eyes vigorously with your hands for a few seconds, then open your eyes and look through two straws.

That’s what home chef and food blogger Mary Mammoliti said she sees all the time.

Her condition is called retinitis pigmentosa, an eye disorder that causes progressive vision loss. Legally blind, Mammoliti was a financial analyst but became a chef after losing more sight.

“Cooking was part of my therapy. That’s how I learned to regain my confidence in myself, my independence, “said Mammoliti.

Her new show on Accessible Media Inc., called Cheers to Mary, uses integrated described video (IDV). Key visual elements are incorporated into the production, making it inclusive for all viewers.

Read more:

New Brunswick color-blind artist reveals portrait collection

The story continues below the ad

Audiences who see too blind or partially sighted can consume the show without the need for a voiceover.

“Everyone can watch the same program together and know what’s happening on screen,” Mammoliti said.

October is the month of awareness of blindness, and Mammoliti hopes that people will take the time to ask questions and help remove the stigma surrounding disability, e.g. Poor eyesight.

“People tend to stereotype: I should have a cane, or I should have a guide dog. That is not the case, and therefore I encourage conversation and talk about it, ”said Mammoliti.

Cheers to Mary broadcast on Accessible Media Inc., Thursdays at 20:30

Click to play video: 'Accessibility issues around Canada's new ArriveCAN travel app'

Accessibility issues around Canada’s new ArriveCAN travel app

Accessibility Issues Around Canada’s New ArriveCAN Travel App – August 6, 2021

Mary’s Thanksgiving Page Bowl Recipe:

Fennel Celery Lemon Salad

Preparation time: 10 minutes
Total time: 15 minutes
Serves: 4
Author: Mary Mammoliti /

The story continues below the ad


1 onion fennel, trimmed, cored and cut into thin slices
2 currant celery with green tops, thinly sliced ​​on bias

Optional: fresh basil or chives


1 lemon, peel and juicy
2 teaspoons honey
1/3 cup extra virgin olive oil
2 teaspoons white wine vinegar
Salt and black pepper, to taste


At the bottom of a large bowl add lemon juice, zest, white wine vinegar and honey. Whisk olive oil in a slow stream to emulsify, add salt and pepper to taste. To the same bowl add celery and fennel and mix.

© 2021 Global News, a division of Corus Entertainment Inc.


Leave a Comment